Photo: Ernest Porzi
Summer Squash Tartines with Rosemary and Lemon
8 ingredients
Serves 4.
openrecipes
It’s amazing what you can do with just one squash and less than five minutes, says cookbook author Deborah Madison. Choose the best, creamiest ricotta for these bites. Marjoram, dill and basil are other good herb choices.
Estimated Nutrition (whole recipe, rough)
774
Calories
25g
Protein
25g
Fat
108g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tsp. olive oil
- 1 or 2 summer squash, about 8 oz. total, very thinly sliced
- Scant 1 tsp. minced fresh rosemary
- Grated zest of 1 lemon
- Sea salt and freshly ground pepper, to taste
- 4 long pieces of baguette, sliced diagonally
- Olive oil and garlic for the bread
- 1/2 cup ricotta cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes